Verlasso Salmon Tartare on Kettle Chips
This salmon tartare is a beautiful and simple way to serve your favorite salmon. Be sure to freeze the salmon filet beforehand, tightly wrapped in plastic wrap for at least 8 hours. Thaw slightly and chop while firm! We love serving it on potato chips but crackers, toasts or wonton chips are equally delicious!
Serves 8
ingredients
1 pound Verlasso Salmon Filet, skin and pin bones removed, cut into ¼-inch cubes
1 teaspoon pink peppercorns, lightly cracked
¼ cup mirin
¼ cup soy sauce
2 Tablespoons chopped chives
Fresh radish sprouts for garnish
Kettle chips
directions
Place the salmon, peppercorns, mirin, soy sauce and chives in a medium mixing bowl. Mix gentlly but thoroughly. The tartare is ready to eat immediately but can hold for up to 4 hours in the refrigerator.
To serve, place the tartare mixture in a large bowl and top with the radish sprouts. Serve with artisanal kettle chips for dipping!